CN103734317A - 一种木瓜鲜奶饮料及其制备方法 - Google Patents
一种木瓜鲜奶饮料及其制备方法 Download PDFInfo
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- CN103734317A CN103734317A CN201310613044.7A CN201310613044A CN103734317A CN 103734317 A CN103734317 A CN 103734317A CN 201310613044 A CN201310613044 A CN 201310613044A CN 103734317 A CN103734317 A CN 103734317A
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Abstract
本发明公开了一种木瓜鲜奶饮料及其制备方法，是由鲜牛奶、木瓜、芒果、红豆、玫瑰花、可可粉、山楂、麦芽、柠檬草、通草、益母草、焦神曲、蜂蜜等原料组成。本发明有益效果为：本饮品口味独特，鲜香浓郁，且营养物质丰富，其成分可以健胃消食，补充蛋白质，提高免疫力。该饮料是时尚的休闲营养饮品，又是疗效很好的健康饮品，有利于改善城市白领的亚健康状态，有利于人们的身体健康。
Description
一种木瓜鲜奶饮料及其制备方法
发明领域
[0001] 本发明涉及食品加工领域，更确切地说是涉及一种饮料及其制备方法。
背景技术
[0002] 饮料是指以水为基本原料，由不同的配方和制造工艺生产出来，供人们直接饮用的液体食品。饮料是经过加工制作、供人饮用的食品，它以提供人们生活必需的水分和营养成分，达到生津止渴和增进身体健康为目的。饮料的种类繁多，风味各异，是人们日常生活中最普遍最必需的饮品。饮料都具有一定的滋味和口感，而且十分强调色、香、味，它们或者保持天然的色、香、味，或者经过加工调配加以改善，以满足人们各方面的需要。饮料不仅能为人们补充水分，而且还有补充营养的作用，有的甚至还有食疗作用。除提供水分外，由于在不同品种的饮料中含有不等量的糖、酸、乳、钠、脂肪、能量以及各种氨基酸、维生素、无机盐等营养成分，因此有一定的营养。饮料一般可分为含酒精饮料和无酒精饮料，无酒精饮料又称软饮料。市面上的软饮料包括:碳酸饮料、果汁饮料、茶饮料、矿泉水、运动型饮料等。随着生活水平的提高，人们对养生的关注越来越多，对饮料提出了更高的要求，除了为身体提供水分的基本功能外，还对饮料的口味及养生功能提出了更多要求。但是，市场上琳琅满目的饮料，大多是以改善口味为主，饮料功能上依然比较单一，无法满足人们逐渐提高的养生需求。
发明内容
[0003] 本发明的目的是在于提供一种木瓜鲜奶饮料及其制备方法，以增加饮料的品种，促进人体健康、丰富人们的生活。
[0004] 为解决这一问题 ，本发明所采取的技术方案为:木瓜鲜奶饮料由以下重量份的原料组成:鲜牛奶500-510、木瓜50-52、芒果32-35、红豆25-28、玫瑰花18-20、可可粉14-15、鲜山楂12-14、麦芽20-22、柠檬草2-3、通草1_2、益母草2_3、焦神曲3_4、蜂蜜45-50、麦芽糊精55-58、保健营养添加剂5-6、水适量。其中营养保健添加剂由以下重量份的原料组成:绞股蓝30-35、二色补血草10-12、决明子2-3、笋衣3_4、丁葵草5_6、郁金7_8、升麻5_6、白芨1-2、鸡血藤3-4、桃仁10-12、茯苓粉30-32、水适量。
[0005] 本发明的木瓜鲜奶饮料制备过程按以下步骤进行:
(1)鲜牛奶在6000~80001./!^!!的转速条件下进行离心净化，然后巴氏杀菌处理，温度为80~100°C，时间为30~100s，冷却至室温后4_6°C低温冷藏，得到预处理鲜牛奶；
(2)红豆、玫瑰花、麦芽洗净，山楂去核洗净,加适量水煮熟,冷凉后打磨成浓浆；
(3)木瓜、芒果取果肉，加适量水鲜榨得新鲜水果汁；
(4)柠檬草、通草、益母草、焦神曲加适量水煎煮2-3次，合并过滤得中药提取液；
(5)将步骤(1)预处理鲜牛奶、步骤(2)浓浆、步骤(3)新鲜水果汁、步骤(4)中药提取液、可可粉、蜂蜜、麦芽糊精、保健营养添加剂与剩余成分混合均匀，得乳饮料原液；
(6)乳饮料原液均质处理后加入其重量份5-10倍量的水，超高温瞬时灭菌，无菌灌装，1-4°C冷藏。
[0006]另外，营养保健添加剂的制作方法为:将绞股蓝、二色补血草、决明子、笋衣、丁葵草、郁金、升麻、白芨、鸡血藤、桃仁加适量水煎煮1-2小时，过滤得煎煮液；与其它剩余成分混合，继续小火煮沸、搅拌20-30分钟，冷却、喷雾干燥，即得。
[0007] 本发明的有益效果:本饮品口味独特，鲜香浓郁，且营养物质丰富，其成分可以健胃消食，补充蛋白质，提高免疫力。该饮料是时尚的休闲营养饮品，又是疗效很好的健康饮品，有利于改善城市白领的亚健康状态，有利于人们的身体健康。
具体实施方式
[0008] 木瓜鲜奶饮料，由以下重量份(kg)的原料组成:
鲜牛奶500、木瓜50、芒果32、红豆28、玫瑰花20、可可粉15、鲜山楂12、麦芽20、柠檬草3、通草2、益母草3、焦神曲4、蜂蜜50、麦芽糊精58、保健营养添加剂6、水适量。
[0009] 其中营养保健添加剂由以下重量份(kg)的原料组成:绞股蓝35、二色补血草10、决明子3、笋衣34、丁葵草5、郁金8、升麻6、白芨2、鸡血藤4、桃仁12、茯苓粉30-32、水适量。
[0010] 制备方法，包括如下步骤:
(1)鲜牛奶在6000r/min的转速条件下进行离心净化，然后巴氏杀菌处理，温度为80°C，时间为30s，冷却至室温后4°C低温冷藏，得到预处理鲜牛奶；
(2)红豆、玫瑰花、麦芽洗净，山楂去核洗净,加适量水煮熟,冷凉后打磨成浓浆；
(3)木瓜、芒果取果肉，加适量水鲜榨得新鲜水果汁；
(4)柠檬草、通草、益母草、焦神曲加适量水煎煮2次，合并过滤得中药提取液；
(5)将步骤(I)预处理鲜牛奶、步骤(2)浓浆、步骤(3)新鲜水果汁、步骤(4)中药提取液、可可粉、蜂蜜、麦芽糊精、保健营养添加剂与剩余成分混合均匀，得乳饮料原液；
(6)乳饮料原液均质处理后加入其重量份5倍量的水，超高温瞬时灭菌，无菌灌装，4°C冷藏。
[0011]另外，营养保健添加剂的制作方法为:将绞股蓝、二色补血草、决明子、笋衣、丁葵草、郁金、升麻、白芨、鸡血藤、桃仁加适量水煎煮I小时，过滤得煎煮液；与其它剩余成分混合，继续小火煮沸、搅拌30分钟，冷却、喷雾干燥，即得。
Claims (3)
1.一种木瓜鲜奶饮料，其特征在于，由以下重量份的原料组成:鲜牛奶500-510、木瓜50-52、芒果32-35、红豆25-28、玫瑰花18-20、可可粉14-15、鲜山楂12-14、麦芽20-22、柠檬草2-3、通草1-2、益母草2-3、焦神曲3-4、蜂蜜45-50、麦芽糊精55-58、保健营养添加剂5_6、水适量。
2.根据权利要求1所述的木瓜鲜奶饮料的制备方法，其特征在于:包括如下步骤: (1)鲜牛奶在6000〜8000r/min的转速条件下进行离心净化，然后巴氏杀菌处理，温度为80〜100°C，时间为30〜100s，冷却至室温后4_6°C低温冷藏，得到预处理鲜牛奶； (2)红豆、玫瑰花、麦芽洗净，山楂去核洗净,加适量水煮熟,冷凉后打磨成浓浆； (3)木瓜、芒果取果肉，加适量水鲜榨得新鲜水果汁； (4)柠檬草、通草、益母草、焦神曲加适量水煎煮2-3次，合并过滤得中药提取液； (5)将步骤(I)预处理鲜牛奶、步骤(2)浓浆、步骤(3)新鲜水果汁、步骤(4)中药提取液、可可粉、蜂蜜、麦芽糊精、保健营养添加剂与剩余成分混合均匀，得乳饮料原液； (6)乳饮料原液均质处理后加入其重量份5-10倍量的水，超高温瞬时灭菌，无菌灌装，1-4°C冷藏。
3.根据权利要求1所述的营养保健添加剂，其特征在于，由下列重量份的原料制成:绞股蓝30-35、二色补血草10-12、决明子2-3、笋衣3_4、丁葵草5_6、郁金7_8、升麻5_6、白芨1-2、鸡血藤3-4、桃仁10-12、茯苓粉30-32、水适量；制备方法为:将绞股蓝、二色补血草、决明子、笋衣、丁葵草、郁金、升麻、白芨、鸡血藤、桃仁加适量水煎煮1-2小时，过滤得煎煮液；与其它剩余成分混合，继续小火煮沸、搅拌20-30分钟，冷却、喷雾干燥，即得。
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